Frank dug up two big leeks and two lovely little heads of cauliflower from the vegie patch this afternoon...
...so Leanne made a rustic and hearty soup for dinner... and here it is:
2 leeks (green part too), cut lengthways, well washed, finely sliced
1 medium cauliflower (or 2 small home-grown cauliflowers!) cut into bite-sized pieces
3-4 medium potatoes, skins scrubbed, cut into 1cm cubes
2 cloves garlic, finely chopped
2 tbsp olive oil
2 tbsp butter
4-5 good sprigs thyme, finely chopped (or sage)
3 bay leaves
1/3 cup vermouth or white wine
1-2 tsp sugar to taste
1-2 tsp salt to taste
freshly ground black pepper
300-400g spaghetti broken into short lengths (optional)
handful of parsley, finely chopped (optional)
grated cheddar or parmesan cheese, a small handful per bowl (optional)
1. Heat oil and butter in a large soup pot.
2. Add vegies and garlic, saute gently over low heat with the lid on for 10 minutes, stirring occasionally.
3. Add vermouth, thyme, bay leaves and enough boiling water to cover and make a thick soup to suit your preference (about a kettle full should do it, maybe a bit more).
4. Simmer on low heat for 30 minutes or until potato is soft, season with sugar, salt and pepper.
5. Mash the soup a bit to break up the cauliflower and potato into smaller pieces.
6. Cook pasta separately, drain, divide between large soup bowls.
7. Ladle soup over pasta, sprinkle with chopped parsley and grated cheese.